ORAggieFan said:

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tsuag10 said:

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CrawfordAg said:

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It's actually 50/50 by weight at 4/1 pepper/salt by volume

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I don't want to argue with you if you use this blend all the time, but I can tell you from experience that 50/50 kosher salt/coarse black pepper by WEIGHT is waaaaay too salty for most people.

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4:1 by volume way too salty? Aaron Franklin calls for equal amount by volume, not weight.

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1:1 by volume. As in 1 cup of salt and 1 cup of pepper.
4 cups of salt and 1 cup of pepper would be very salty.

That's why I said 50/50 by volume.

Edit: Unless maybe you only use a very small amount of rub. Then it won't be too salty. I think the 50/50 by volume recipe works when you apply the rub fairly heavy.

NColoradoAG said:

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ORAggieFan said:

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tsuag10 said:

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CrawfordAg said:

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It's actually 50/50 by weight at 4/1 pepper/salt by volume

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I don't want to argue with you if you use this blend all the time, but I can tell you from experience that 50/50 kosher salt/coarse black pepper by WEIGHT is waaaaay too salty for most people.

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4:1 by volume way too salty? Aaron Franklin calls for equal amount by volume, not weight.

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4:1 pepper to salt? That's a ****load of pepper. For a 12 pound brisket (trimmed) I use what would probably be about 3/4 cup costco brand coarse pepper and 3/4 cup kosher salt. I just eyeball it in a salad bowl at approximately 1:1. I may start dialing that back a bit too because the last few briskets have been too peppery for my taste.

If you're using fresh ground pepper i'd think the ratio should be even lower on pepper.

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I think we are in agreement and maybe I read the 4:1 ration backwards. I just eyeball it until it looks good anyway. I probably my do 3:2 pepper:salt but who knows.

Offset stick burner user here.

I usually use pecan as kindling and for minor temp adjustments since I always have different size twigs and branches in my back yard. Main fuel is large post oak logs.

Purists be damned, I put more than salt and pepper in my rub -- garlic powder, paprika, brown sugar.

I wrap to push through the stall, and I spritz the bottom of the paper or foil before I wrap.

I have found the key to keeping everything moist is picking the thickest flat, never buying pre-trimmed and leaving a pretty consistent .25" fat everywhere. Cook fat side up, point side toward firebox. Towel and cooler at 202.

Garlic, salt and pepper and I'm good